Pork Medallions with Cranberries and Apples

Cooking Light

  • ½ cup apple juice
  • ½ cup chicken broth
  • 1 T brown sugar
  • 1 ½ t cornstarch
  • ½ t salt
  • ¼ t sage
  • 1/8 t ground black pepper
  • 1 (1 lb) pork tenderloin
  • 1 T all-purpose flour
  • 4 t olive oil
  • ½ c finely chopped onion
  • 1 cup thinly sliced peeled Rome apple
  • ¾ cup fresh cranberries

Combine first seven ingredients in a small bowl, stirring well.

Cut pork crosswise into 8 pieces.  Place each piece between 2 sheets of plastic wrap;  flatten each peace to ¾ inch thickness using a meat mallet or rolling pin.. Dredge each pork piece in flour.

Heat 3 t olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.  Add pork;  cook 2 ½ minutes on each side or until browned.  Remove from pan.

Add 1 t oil to pan.  Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.  Return pork to pan;  add juice mixture, apple, and cranberries.  Bring to a simmer;  cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.

4 servings

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